A recent review of published research suggests that eating more ultra-processed foods may be linked to a higher risk of developing Crohn’s disease, a type of inflammatory bowel disease. Scientists analysed studies from 2010 to 2025 and found a consistent association between higher consumption of ultra-processed foods and increased Crohn’s disease risk.
Ultra-processed foods include industrially produced items high in additives and low in fibre, such as packaged snacks, sugary drinks and ready meals. Ingredients commonly found in these foods, such as emulsifiers and preservatives, may disrupt the gut microbiome and impair the intestinal barrier, contributing to inflammation associated with Crohn’s disease.
Inflammatory bowel disease affects millions globally, and there is currently no cure, so dietary and lifestyle changes are often recommended as part of management. The review’s authors note that reducing ultra-processed food intake and increasing consumption of whole foods such as fruits, vegetables, legumes and whole grains may support gut health, though individuals with active disease should follow tailored medical nutrition therapy.
This research highlights a potential role for diet in Crohn’s disease risk and offers practical guidance on limiting ultra-processed foods in favour of nutrient-rich alternatives to support digestive health.
Read the article: https://bit.ly/49ayRo5